Vegetarian Penne Recipe

Boil water and cook pasta

Bring 4 cups water and 1 tablespoon salt to a rolling boil in a large pot. Add 12 oz penne and cook uncovered, stirring occasionally, until al dente according to package instructions (about 10-12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prep vegetables

While the pasta cooks, finely dice onion to make 1 cup, mince 3 cloves garlic, core and thinly slice the red bell pepper to yield 1 cup, cut zucchini into half-moons to make 1 cup, halve cherry tomatoes to make 1 cup, and wash the spinach (4 cups packed).

Sauté aromatics and vegetables

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt; sauté until translucent, about 4-5 minutes. Add the minced garlic and cook 30-45 seconds until fragrant. Add the red bell pepper and zucchini and cook, stirring occasionally, until they begin to soften, about 4-5 minutes. Add the halved cherry tomatoes and cook 2-3 minutes until they start to blister and release juices. Stir in the baby spinach and cook just until wilted, about 1-2 minutes.

Build the sauce

Lower heat to medium-low. Pour in 1 cup tomato passata (or crushed tomatoes) and 1 cup vegetable broth. Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer gently for 5-7 minutes to blend flavors and reduce slightly.

Adjust consistency

If the sauce is too thick, add up to 1/2 to 1 cup reserved pasta cooking water, a few tablespoons at a time, until desired sauciness is reached. Taste and adjust salt, pepper, or red pepper flakes as needed.

Toss pasta with sauce

Add the drained penne to the skillet with the sauce and vegetables. Toss thoroughly over low heat for 1-2 minutes so the pasta absorbs the sauce and everything is evenly coated. If needed, add more reserved pasta water to loosen the sauce.

Add cheese and finish

Remove the skillet from heat. Stir in 3/4 cup of the grated Parmesan (reserve the rest for serving) until creamy; if you prefer a lighter coating, add only 1/2 cup. Stir in 1 teaspoon lemon zest (optional) and drizzle 1 teaspoon olive oil. Adjust seasoning to taste.

Serve

Divide the pasta into 4 plates (or bowls). Top each serving with remaining grated Parmesan and garnish with fresh basil leaves. Serve immediately.